What we call tenderloin is actually pork-based, pork loin. But in addition, there are also chicken tenderloin, lamb tenderloin and beef tenderloin.

And tenderloin can also be divided into large tenderloin and small tenderloin. Small tenderloin is a muscle on the inside of the vertebrae of pigs, sheep, cows and chickens, which usually has less meat and is very tender and suitable for making soup. The large tenderloin is the large ribs connected to the lean meat, the outer side of the tendon covered, usually eaten after the big row of bones is the tenderloin, is very suitable for stir-fry with.